Lettuce And Courgette Soup.
Description
This refreshing Lettuce and Courgette Soup offers a delicate, creamy texture without heavy cream, relying on blended vegetables and a touch of milk for richness. The mild sweetness of the lettuce pairs beautifully with the earthy notes of courgettes and aromatic garlic. It is a versatile dish that can be served piping hot for comfort or chilled for a refreshing summer meal. Ideal for vegetarians looking for a light yet satisfying starter or main course, this soup highlights fresh seasonal produce in its purest form.Ingredients
Directions
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Heat the vegetable oil in a large saucepan over medium heat.
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Add the chopped onion and crushed garlic, sauting for 3 to 4 minutes until softened and fragrant.
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Add the sliced courgettes to the pan and cook, stirring occasionally, for 2 more minutes.
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Pour in the vegetable stock and bring the mixture to a boil.
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Reduce the heat to low, add the chopped lettuce and parsley sprigs, then cover and simmer for 20 minutes until the vegetables are tender.
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Remove from heat and carefully blend the soup using a liquidizer or food processor until completely smooth.
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Return the blended soup to the saucepan over low heat.
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Stir in the skimmed milk and the cornflour paste.
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Heat gently, stirring constantly, until the soup thickens slightly. Do not boil vigorously after adding milk.
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Season with nutmeg, salt, and pepper to taste.
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Serve immediately in warmed soup bowls.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 239.6kcal
- % Daily Value *
- Total Fat 23.1g36%
- Saturated Fat 12.9g65%
- Cholesterol 53.3mg18%
- Sodium 29.1mg2%
- Total Carbohydrate 13.8g5%
- Dietary Fiber 0.9g4%
- Sugars 4.5g
- Protein 3.6g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This soup can be served piping hot or chilled. If serving chilled, allow it to cool completely in the refrigerator for at least 2 hours before serving.
To freeze, cool the soup quickly and divide into rigid, airtight containers. Seal, label with the date, and freeze for up to three months. Defrost overnight in the refrigerator and reheat gently on the stove. Note that the texture may change slightly after freezing due to the milk content.
For a dairy-free version, substitute the skimmed milk with unsweetened almond or oat milk. You can also use whole milk for a richer flavor.
Ensure the cornflour is well-blended with cold water before adding to the hot soup to prevent lumps. Stir continuously when adding the milk and cornflour mixture to avoid curdling.
